Chef Manoj Painuly from Shangri-La Hotel, Bengaluru delights us with a blueberry frangipane. This delicious tart is sheer indulgence on any given day, especially a working day along with a cup of hot coffee.
2 no eggs
115 gms granulated sugar
1/2 tbsp lemon zest, optional
125 gms all-purpose flour
100 gms ground almond meal
100 gms blueberry
50 gms blueberry jam
1/4 tbsp salt
1/4 tbsp- baking powder
125 gms -unsalted butter, melted
Confectioners’ sugar, for dusting, after baking
Preheat the oven to 350 degrees F. Spray two 12-mold madeleine pans with non-stick cooking spray and set aside.
In the bowl of a standing mixer fitted with the whisk attachment, cream together the eggs and granulated sugar on high speed until the mixture thickens and develops a light pale colour, for about 3 to 4 minutes. Beat in the almond extract, lemon zest if using, flour, almond meal, salt, blueberry and blueberry jam and baking powder. Turn the mixer down to low speed and slowly pour in the melted butter. Mix until everything is incorporated, but don’t overmix.
Divide the batter evenly between the moulds in the prepared pans. Bake until lightly golden around the edges, for about 8 minutes. Let the madeleines cool for about 2 minutes in the pan, and then invert them onto a cooling rack to cool down completely. Dust with confectioners’ sugar if desired.
Have a nice blueberry break!